Wednesday, 11 April 2012

I have been really busy here, so have not had any time at all to write a new post and post .The reason is my sister's two teenage daughter's are here from B'lore for a month of holiday with us.
So we have been busy taking the kids to see places and aslo even when we stayed home we have been busy inside.
I guess it will be like this till they leave, I will only post a reacipe when I have some spare time to write the post.
We have been having a wonderful time with the kids, Hans and I was telling once the kids go back our house will be like a dead house as at the moment the kids are here we have lots of noise and action.

I have baked but didn't had any time to take pictures of the end product.
So Posting something I made from Rakh's Place a while ago.

The chayote[ (Sechium edule), also known as christophene or christophine, cho-cho,mirliton or merleton (Creole/Cajun), pear squash, vegetable pear, chouchoute, choko, is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash.

Chayote is originally native to Mexico, but has been introduced as a crop worldwide.
Chayote was one of the many foods introduced to Europe by early explorers, who brought back a wide assortment of botanical samples.

The chayote fruit is used in both raw and cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor. Raw chayote may be added to salads or salsas, and it is often marinated with lemon or lime juice. It can also be eaten straight, although the bland flavor makes this a dubious endeavor. Whether raw or cooked, chayote is a good source of amino acids and vitamin C.
Thankyou Wiki for the information.